Tag Archives: Adai

Vazhaipoo Adai | Vazhaipoo Recipes | Banana Blossom Adai

Vazhaipoo Adai
Preparation Time: 2 to 3 hours soaking time and 15 minutes grinding
Cooking Time: Under 10 minutes
Makes: 4 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

Vazhaipoo Adai

I do not get Banana Blossom (Vazhaipoo) often in my place. We would have to travel 2 hours to get a good vazhaipoo so whenever I get a chance, I would buy 2 or 3 and make lot of dishes using vazhaipoo. My mom-in-law makes vazhaipoo vadai often and my mom makes vazhaipoo kootuoften. You know what I make often? I make this Vazhaipoo Adai often. Will post Vazhaipoo Vadai recipe soon. It also tastes very yummy just like this tasty Adai. First time when I heard about Vazhaipoo Adai, I wanted to try it out right away. Since then I started liking it so much but removing and cutting vazhaipoo only is a cumbersome process. I usually do it during Friday night while watching movies with friends. Then I put it in buttermilk and cook on the next day. I like doing the cleaning part but need to allocate some time to do it slowly at my own pace. So how many of you have tried Vazhaipoo Adai so far?


To soak for 2 to 3 hours

Raw rice (Pacharisi) – 2 cups

Channa dal (Kadalai paruppu) – 1/2 cup

Toor dal (Thuvaram paruppu) – 1/2 cup

Yellow moong dal (Payatham paruppu) – 1/2 cup

Urad dal (Ulutham paruppu) – 1/2 cup

To grind along with the batter

Red chillies (Kanja molaga) – 4 to 6 nos.

Asafoetida (Perungayam) – 1/2 teaspoon

Ginger (Enji) – a small piece

Finely chopped banana blossom florets (Vazhaipoo) – 2.5 cups (If you are going to use the vazhaipoo later, soak the florets in buttermilk or else the florets will become dark).

Salt – as desired

For seasoning

Mustard seeds (Kadugu) – 1/2 teaspoon

Curry leaves (Karuvepillai) – 10 nos.

Coriander leaves (Kothamalli) – 4 to 5 sprigs

Chopped onion – 3 to 4 nos.

Chopped green chillies (Pacha molaga) – 4 nos.

Grated coconut – 6 tablespoons

Oil – 2 teaspoons

Note. The ingredients shown will vary with the original quantity.


1. Soak all the dals and rice together for 2 to 3 hours. If you want, you can soak and grind each of them separately and then add everything together. To the soaked dal and rice, add red chillies, asafetida, ginger, and salt. Add very little water and grind well to a thick batter (little thicker than the idly batter consistency).
Vazhaipoo Adai
2.  In a pan, heat 2 teaspoons of oil. Add mustard seeds and let it splutter. Then add curry leaves.
Vazhaipoo Adai
3. Add chopped onion, green chillies, and coriander leaves. Fry till onions become light brown.
Vazhaipoo Adai
4. Then, add them along with chopped banana blossom florets and grated coconut to the batter.
Vazhaipoo Adai
5. Heat the dosa pan. Take a ladle full of batter and spread it in a round shape on the dosa pan. Put 2 to 3 drops of oil on the corners of the adai. When one side of the adai is cooked, flip it over and cook on the other side.

Vazhaipoo Adai

Now, Vazhaipoo Adai is ready!

Serve. Onion chutney, coconut chutney, and kuzhambu.

Vazhaipoo Adai
You might also like:
Kovakkai Fry | Tindora Fry
Chettinadu Fish Kuzhambu
Navaratri Special Recipes|Navarathri Sundal Recipes
Mochai Sundal | Pachai Mochai Sundal | Butter Beans Recipe



Malayala Adai

Malayala Adai

Malayala Adai

Yield: 16 Adai

1 Adai = 122 Calorie


Toor Dal – 1 Cup

Raw Rice – 1 Cup

Cumin Seeds – 1 Teaspoon

Red Chillies – 6

Coconut – 1/2

Asafoetida – 1 Pinch

Salt – 1 and 1/4 Teaspoons

Tamarind – Small Gooseberry Size

Curry Leaves – Little



1. Soak the raw rice and Toor Dal in water for 2 hours.

2. Grind the raw rice and Toor Dal along with the rest of the ingredients.

3. Heat the dosa pan. Spread the adai batter on pan in a circular motion to make a medium sized round adai.

4. Cook on both the sides.

Now, the Malayala Adai is ready!

Serve.Side Dishes For Dosa & Idly


Beginners, you may refer “How to buy and store toor dal?” as a quick reference.

Recipe Reference. Chef Mallika Badrinath